Study On The Preparation Of Sauce From Soletellinaviolacea Lamarck By Maillard Reaction

Due to the peculiar and characteristic flavor as well as powerful function of seafood,China is famous for it’s seashell resources.Now it is well received by growing number of people.Products on the market are mainly dried products, shellfish extracts, protein powder,etc.While essence and sauce made from seashell are rare at home and abroad with the fact that the search is rarely seen. In numerous species of seafoods, Sanguinolaria violacea Lamarck is tasty and balanced in microelement,with the deficiency of liable to decay. It tends to be inadapte for chewing after preservation process such as heating, sterilizing and freeze-drying. Therefore,there is not any commercially available product which are edible convenience,easy to preserve and low in price until now. Economic and social benefits are not gained in spite of this resource advantage.In this paper,Sanguinolaria violacea Lamarck was chosen as the raw material, in consideration of it’s high albumen and low price. Enzymolysis technology has been applied in order to attain sufficient flavor precursors, followed by Maillard reaction. Be based upon the mentioned above,base fluid was obtained.The factors and conditions of Maillard reaction were stressed in this thesis.Plant rennet was used to hydrolyte the protein of raw material to get free amino acid and peptides. The index of degree of hydrolysis(DH)were determined to investigate the influence of enzymatic conditions on the amino-acid nitrogen and DH.By One-factor experimental design and the orthogonal experiment,the most suitable parameters of enzymatic hydrolysate were:Papain and bromelin were mixed by2:1with dose of2800U/g(E/S), enzymatic temperature50℃, initial pH6.5, F:P was1:1. Under this circumstance, DH reached to it’s highest point of35.67%by hydrolysised3.5h.With hydrolyte liquid, glucose and xylose, arginine and lysine as rough materials, One-factor experimental design and Response Surface Methodology employed to optimize conditions in Maillard reaction. According to the sensory evaluation of the flavorings, degree of browning and intermediate aroma, the best conditions of Maillard reaction were established as follows:Sanguinolaria violacea Lamarck was hydrolysised3.5h,glucose and xylose3:1, lysine and arginine1:2,with addition of5%and3%,respectively. Initial pH7.3, reaction temperature121℃, cysteine hydrochloride1.0%, reaction time30min. Bright-coloured, enriched flavored, smoothly tasted of sauce were made by scientific modulation from the base fluid. With automatic amino acid analyzer to detect the raw material, hydrolyte liquid,and Maillard reaction product,the result shows:By the process of enzymatic hydrolysis,free amino acid such as theonine, glycine, alanine, methionine,and phenylalanine make the majority of total amino acid,while serine, glutamic acid, cystine, phenylalanine and proline take the largest part of Maillard reaction product. Fleshoder amino acid in total amino acid of three treatment occupied46.1%,29.05%and13.69%,respectively.ATP and nucleotide-related compounds are the main components of seashell flavor. High performance liquid chromatography(HPLC) detected this kind of substances in the raw material, hydrolyte liquid and Maillard reaction product and we came to a conclusion that:the content of ATP were103mg/mL,145mg/mL,113mg/mL; ADP were142mg/mL,75mg/mL,62mg/Ml; HxR were11mg/mL,56mg/mL,46mg/mL, respectively. These compounds compose the principal flavor of seafoods.In the paper, aroma extracts were prepared by solid-phase micro-extraction (SPME) and then analyzed by GC/MS. Volatiles compounds identified in four treatment were74、68、63、62,which include8types in all,mainly contained Hydrocarbons,Alcohols, Aldehydes, Kentones, Terpenes,Esters and Heterocycles. Alcohols come up to27.98%in the raw material;Heterocycles constitute71.84%in hydrolyte liquid, among which69.45%was2-methyl-Benzonitrile,2-pentyl-Furan was also detected;the main body in Maillard reaction product was Heterocycles,either, the relative content of2-pentyl-Furan measured in MRP was triple compared with hydrolyte liquid. In addition,14species of Heterocycles such as Thiophene, Thiazole, Pyridine, Pyrrole et al were also found. Low threshold of these substances probably contributes the unique aroma of Maillard reaction liquid.